Exploding flavors from this mini meatballs sandwich packed with veggies and home-made sauce. Great for lunch, ready in 25 minutes.
The main thing:
Made by Véronique
Published at 2015-09-20, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 18-03-2021
View the original recipe via:
Peel and chop up the garlic clove as fine as you can. Remove the seeds from the red chilli pepper and cut the pepper into pieces. Remove the seeds from the jalapeño pepper and cut them into rings.
Peel the carrot and chop it into thin strips, do the same for the cucumber. tip: you can get rid of the cucumber seeds by cutting them into thin slices and stop when you reach the seeds and then turn the cucumber and do the same, cutting around the seeds!
Combine tomato paste, half of the garlic clove, red chilli pepper, shallot in the hand blender and blend it until you've reached a smooth sauce. Combine minced meat, the other half of the garlic clove, ketjap, pepper and salt in the small bowl.
Use your hands to create tiny meatballs. Heat butter in the small skillet and add the meatballs. Because they are so small, they will be ready in 5 minutes.
Divide the large baguette in 4 pieces. Start with the mixed greens, then cucumber and carrot strips. Divide the meatballs and garnish with jalapeño slices and sprouts. Serve with tomato sauce. Enjoy your meal!